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Potatoes Romanoff

1 review
Total Time
Prep: 30 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Rita Deere, Evansville, Indiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jul. 20, 2023

These tangy potato cubes, topped with cheddar cheese, can be mixed ahead and refrigerated until you're ready to bake them. What a timesaver! I like to serve them with steak and green beans. —Rita Deere, Evansville, Indiana

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Potatoes Romanoff Tips

Can you make this potatoes Romanoff recipe with whole baked potatoes?

If you're looking for ways to use up leftover potatoes, this is a great recipe to have on hand. Just peel and cube 2 cups of leftover baked potatoes in place of the red potatoes.

How do you store potatoes Romanoff?

Knowing how to store leftovers can be confusing, but it's pretty straightforward with this recipe. Store potatoes Romanoff covered in the refrigerator for 2 to 3 days.

Can you make potatoes Romanoff ahead of time?

Like most other potato casserole recipes, potatoes Romanoff can be made ahead of time. Assemble the casserole then cover and refrigerate for 1 to 2 days. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing bake time to heat through, if necessary.

—Peggy Woodward, RDN, Taste Recipes Senior Food Editor
Test Kitchen Approved

Potatoes Romanoff

1 review
Prep Time 30 min
Cook Time 25 min
Yield 2 servings

Ingredients

  • 2 cups cubed red potatoes
  • 2/3 cup 1% cottage cheese
  • 1/3 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 tablespoon dried minced onion
  • 1/8 to 1/4 teaspoon dill weed
  • 1/8 teaspoon salt
  • 1/4 cup shredded cheddar cheese
  • Snipped fresh dill, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about
  2. 15 minutes. Drain and cool.
  3. In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently.
  4. Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, garnish with fresh dill.

Nutrition Facts

1 cup: 322 calories, 14g fat (8g saturated fat), 26mg cholesterol, 566mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 17g protein.

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